Recipe Tuesday – Daily Tip #36

RecipeTuesdayWith Spring here now, we are sure to get some blustery days. Try this healthy & low calorie soup!

Butternut Squash & Veggie Soup

2 TBSP butter
1 small onion, diced
1/2 c. celery, diced
1/2 c. carrots, diced
2 medium potatoes, cubed
1 medium butternut squash, peeled, seeded & cubed
32 oz chicken or vegetable stock (Use vegetable stock if you want a vegetarian soup)
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic, minced
1 tsp dried basil
Parmesan Cheese

In a large pot, melt butter. Add all veggies to the pot and cook for about 5 minutes, constantly stirring. Pour chicken stock into pot, bring to a boil. Once boiling, cover and reduce heat to low and simmer for 40 minutes. Once vegetables are tender, pour veggies into a blender and puree until desired texture is reached. Pour back in pot, and leave on low heat. Add salt, pepper, garlic and basil to soup and stir well. Keep on low for 5 minutes, then serve in bowls. Sprinkle with Parmesan cheese.


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